JPS6112257A - Production of noodle containing soybean milk - Google Patents

Abstract

PURPOSE:A flour such as wheat flour is kneaded with soybean milk, then kneaded together with a protein-coagulating agent, rolled, cut into noodle lines and boiled to curd the soybean milk whereby noodles containing soybean milk of high nutrition and good texture are obtained. CONSTITUTION:A flour for noodles such as wheat flour is kneaded with about 30wt% of soybean milk, further kneaded together with an aqueous solution of a protein-coagulating agent such as calcium sulfate. Then, the paste is rolled into a band, cut into noodle lines, boiled to curd the soybean milk whereby the objective soybean milk-containing noodles are obtained. Thus, the release of soybean milk into the hot water bath is minimized to increase the nutrition in the noodles. It is also possible that a certain amount of noodles are packed, before boiling and each pack is boiled, when served, to curd the soybean milk.

Description

[Detailed Description of the Invention] a. Industrial Field of Application The present invention relates to a method for producing noodles containing soymilk, and more specifically, in the process of kneading powdered material and soymilk, a protein coagulant is added together. This relates to a method of manufacturing noodles containing soy milk by converting soy milk contained in powdered materials into tofu.

1), Prior Art Conventionally, as a kneading process for this type of noodles, adding soy milk to the powder material is generally known, for example, as in JP-A-54-92645 and JP-A-55-1657738. In either case, most of the soybean milk is released into the heated water during boiling, making it impossible to obtain the expected improvement in nutritional value.

C0 Purpose of the Invention Therefore, as an object of the present invention, by adding an appropriate amount of protein coagulant during the kneading process of the powder material to which soymilk has been added, the soymilk is turned into tofu, the amount released into heated hot water is minimized, and the nutritional value is increased. The objective is to achieve improved texture and texture.

10 Composition of the Invention The present invention is characterized in that the powder material, which is the main raw material for noodles, has a weight ratio of about 30%.
After adding soy milk and kneading for about 5 minutes, add an appropriate amount of calcium sulfate as a protein coagulant dissolved in an appropriate amount of water and mix well. The soymilk in the powdered material, which is the main raw material, is reduced to 1 m long, and the soymilk is released into the boiling process by fφ. This is done in order to maintain the nutritional value of the noodles.

e. Example 1, 25 kg of wheat flour was mixed with 30% by weight soy milk and kneaded for about 5 minutes. was added to the main raw material and further kneaded for about 5 to 10 minutes, rolled into a thin strip, and then cut into thin wires.
Boil for less than 0 minutes, then take out, wash with water and cool, then add a certain amount of ml.
The recipient is packaged to make the product.

2. It is the same until the front T culm is cut into a thin line, but
A certain amount of the noodle strings are packaged to produce raw noodles, and the soymilk is turned into tofu by putting it into hot water at a later date if necessary.

[1 Effect of the Invention] In the noodles produced by the method of the present invention, the soymilk contained in the noodles coagulates within the main raw material and becomes tofu without being easily released into hot water, increasing the nutritional value of both proteins. Needless to say, it is an object of the present invention to provide soy milk-containing noodles that are suitable for human tastes by improving the texture of the noodle bodies containing tofu-formed soy milk.

Claims (1)

[Claims] Soy milk-containing noodles characterized by mixing and kneading the powder material as the main raw material with soy milk, adding water in which a protein coagulant has been dissolved and thoroughly kneading it, and boiling it to turn the soy milk in the powder material into tofu. manufacturing method.